Homemade Vegetable Pizza

My husband and I love Pizza but the store-bought ones are so full of cheese and sometimes the crust can be chewy and tough. I have begun making Pizzas at home. I feared homemade Pizzas would be a flop but surprisingly they are quite easy to make. You can make it for a quick dinner or even breakfast.

Here is the easiest version of Pizza I have made so far using All Purpose Flour. This is a good choice for beginners though there are healthier Pizza crusts like Whole Wheat Crust, Cauliflower Crust, Coconut Flour Crust and so on.

Home made Vegetable Pizza

A perfect crust can be obtained by baking the Pizza on a Pizza Stone at the highest oven temperature. If you don’t have a Pizza Stone, you can use a Pizza Pan or Baking Sheet. I have used pie pans and cake pans for making my pizza. 😉

Ingredients

All Purpose Flour – 2 cups

Yeast – 1 tsp

Warm Water – 1/2 cup

Salt – to taste

Sugar – 1 tbsp

Corn Flour/All Purpose Flour – for dusting

Canned Tomato Sauce/Puree – 1/4 cup

Dried Parsley Flakes – 2 tsp

Garlic Powder – 1/4 tsp

Barbeque Sauce – 2 tbsp (optional)

Thinly Sliced Tomatoes – 1 medium

Thinly Sliced Mushrooms – 4 or 5

Thinly Sliced Bell Peppers – half of one small bell pepper

Chopped Fresh or Frozen Spinach – 1/4 cup or less

Shredded Mozzarella Cheese – 1/4 cup (You can use Low Fat Cheese)

Olive Oil – 2 tsp + 1 tsp (for coating the pizza pan)

Preparation Method

Dissolve the yeast in 1/2 cup of lightly warm water along with 1 tbsp sugar. Keep it aside for ten minutes so that it becomes foamy.

In a bowl, combine flour, little salt, 2 tsp olive oil and the yeast solution. Knead lightly to form a smooth dough and leave it aside for ten minutes. You may have to add a few tablespoons of water while kneading.

Meanwhile, combine 1/4 cup of the canned tomato sauce, parsley flakes, garlic powder and salt in another bowl. You can also add 2 tbsp of barbeque sauce for an extra kick.

Dust your working surface with little corn/all purpose flour and roll the dough into desired shape. The crust shouldn’t be too thin but should be atleast 1/4″ thick. You can roll it into 10-12″ diameter approximately. Brush the top of the dough with little olive oil.

If using frozen spinach, defrost it. If using fresh spinach, wash it thoroughly and then chop it.